Thursday, October 25, 2012

Curried Acorn Squash Soup

Oh, right, dinner.  I've been in that space for too long where I forget what that task I'm supposed to accomplish around 7pm is.  Dinner. 

This is dinner.  It took about 15 minutes of actual-paying-attention-time and it was ridiculous good.  Like, tell your friends and family good. 

I had this little acorn squash - and I don't have prep photos because I didn't think it was going to turn into anything special.  This little acorn squash came home with me on CSA day a couple of weeks ago, and my friend Kim said, "What are you going to do with it?  It's so small!" and I shrugged and said, "Soup? Just two servings but still, soup." So look at my math and imagine multiplying it to get the number of bowls of soup you want to get.  

I cut my acorn squash in half and then put it in the oven to roast, skin on.  I was doing other veg at the same time, but maybe like 400 degrees for 40 minutes - mine took less but it was a very small squash.  You want to get it soft, but not burned. 

I just barely burned mine, which is no big deal.  I discovered this after I let it cool a few minutes and peeled off the skin by hand. 

Ok, the way they burned a bit looks just like Heckle and Jeckle to me.  Is it gross that I anthropomorphize  my vegetables?
I gave the squash a quick chop - knowing I was relying on my immersion blender to do the real work. 

Then I got some onions going in a little bit of (safflower) oil in cast iron pot.  

Once they were fragrant I added in some spices.  A half teaspoon of curry powder, a little bit (1/4 teaspoon?) each of cayenne, coriander, cumin and ginger. 

Swish that all around the pot until it smells unbearably good. 

Then add the squash and two cups of veggie stock - I had about two to three cups of squash so two cups worked here.  Add more if you're making more.  My homemade stock is salt free - if you're in the same boat you'll want to add a wee bit of salt here too. 

Simmer for a few minutes and blend - if you're using a standard blender, you may want to let it cool a bit first, but if you're using an immersion blender, go right ahead.  This is also the time to check your seasoning and adjust as needed.  I needed a lot more cayenne. 

If it's too thick, add some stock or water and simmer a few minutes, otherwise go ahead and eat. 

I was surprised at how well a bit of sour cream went with the soup, but you could totally leave that out. Also chives were nice, but it's so rare I have chives on hand. 

Curried Acorn Squash Soup

Creamy and warm and a little bit spicy. You could swap the acorn squash for another winter squash. This is a small quantity but it's easy to scale.

  • 1 small winter squash
  • 1/4 cup onion, roughly chopped
  • 2 cups vegetable stock
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried ginger
  • 1 tablespoon chives, optional, as garnish
  • 2 tablespoons sour cream, optional
  • 1 tablespoon oil (safflower or other mild, high heat oil)

Turn oven to 400 and roast squash, cut in half, on a baking sheet or pan for 30-50 minutes until tender.
Peel squash and cut into chunks - I had about 2.5 cups of chunks. 
Heat oil in a heavy pot and do up the onions until they're fragrant. 
Add spices and stir together for two minutes on medium. 
Add squash chunks and stock, and stir together until heated through. 
Blend, either carefully in blender or with immersion blender. 
Check spices and adjust. Blend again. 
Simmer until time to eat. 
Serve garnished with chives if they're handy, or top with sour cream if you're feeling it.

Prep time:  40 mins Cook time: 20 mins Total time: 1 hour Yield: 2 servings

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